Ingredients
- 4 lbs Center Cut Beef tenderloin
- 2 Japanese EggplantsCut Lengthwise In Half
- 2 Red sweet peppersOr Yellow Sweet Peppers
- 1 Sweet onioncut into small slices
- 2 Plum tomatoeschopped
- 2 Tablespoons of pipped and chopped Kalamata olives
- 2 Tablespoons Olive oil
- 2 Teaspoons Crushed Dried Oregano
- 2 Teaspoons Cracked black pepper
- 1.5 Teaspoons Freshly Shredded Lemon Peel
- 3 minced Garlic cloves
- 1.5 Teaspoons Lemon Pepper Seasoning
- 1 Teaspoon Salt
- 1 Teaspoon Freshly Ground black pepper
- 1 Teaspoon Cayenne Cayenne pepper
Directions
This recipe is quick and easy. You can prepare this Mediterranean Relish that can be served with your favorite steak cut for extra juiciness. A must try!
Featured image:
Grilled Tenderloin
by Mike @ flickr
Steps
1 Done | Trim any excess fat from the steak, then brush it with olive oil. |
2 Done | Snip the edges of the steak before coating to prevent them from curling up when grilling on the barbecue. |
3 Done | In a large bowl, mix the other ingredients then sprinkle over the meat evenly, then rub into the meat with your fingers. |
4 Done | Transfer the steaks to a clean plate and cover them once both sides have been coated in the dry mixture. Then refrigerate them for 1 hour. |
5 Done | To cook the steaks, remove them from the refrigerator while the barbecue is heating up. |
6 Done | Cook the steaks directly over medium heat and cook to your desired degree of doneness. For medium-rare steaks, cook for between 11 and 15 minutes, turning them once. |
7 Done | While if you want yours cooked to medium, keep them on the grill for between 14 and 18 minutes. |
8 Done | When ready, serve them with any additional dish of your likings. |
9 Done | Enjoy your meal! |
